In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, cinnamon, nutmeg, and salt until evenly combined. This helps distribute the leavening agents and spices uniformly.
In a separate bowl, whisk together the milk, pumpkin puree, eggs, and melted butter until the mixture is smooth and slightly frothy, about 30 seconds. This combines the wet ingredients for even distribution.
Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined—be careful not to overmix; a few lumps are okay.
Let the batter rest for about 5 minutes — this relaxes the gluten and allows the baking powder to activate, making the pancakes fluffier.
Preheat your griddle or skillet over medium heat and lightly grease with butter or non-stick spray until shimmering or just starting to smoke.
Pour about 1/4 cup of batter onto the hot surface for each pancake, gently spreading it into a round. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
Flip the pancakes carefully with a spatula and cook for another 2-3 minutes, until golden brown and cooked through, with a slight crispness on the edges.
Repeat with the remaining batter, adjusting the heat as needed to prevent burning while ensuring they cook evenly.
Serve the pumpkin pancakes warm, topped with maple syrup, toasted nuts, or your favorite toppings for a cozy and flavorful breakfast experience.
